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Post by Hotman on Apr 21, 2017 0:01:50 GMT -5
Did he soak it in buttermilk? A must if you want the best fried chicken
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Post by Hotman on Apr 21, 2017 0:02:42 GMT -5
Porgy pretty much covered it
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Post by 32Green on Apr 21, 2017 8:34:28 GMT -5
What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk? It's the last bastion of cooking I need to conquer. I need to know his recipe. I hope the bitch had Belvedere for the gentleman. _ Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. What are the measurements for the dry mix ingredients? This sounds awesome.
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Post by JStokes on Apr 21, 2017 9:35:49 GMT -5
Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. What are the measurements for the dry mix ingredients? This sounds awesome. I second this motion. _
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Post by porgyman on Apr 21, 2017 11:43:23 GMT -5
What are the measurements for the dry mix ingredients? This sounds awesome. I second this motion. _ Sorry to say, I don't have exact measurements. However, I use roughly 2 parts flour to 1 part cornmeal. Probably 2 tablespoons of Kosher salt. 2 tablespoons of paprika ( add more if you want the chicken spicier). 2 tablespoons of garlic powder. One tablespoon of white pepper.
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Post by Big L on Apr 21, 2017 11:55:13 GMT -5
White pepper? That's racist!
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Post by Gunnails on Apr 21, 2017 12:12:10 GMT -5
===================================== That be racist!
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Post by porgyman on Apr 21, 2017 12:21:23 GMT -5
White pepper? That's racist! No worries. It displays its white privilege on the seasoning rack.
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Post by porgyman on Apr 21, 2017 12:28:03 GMT -5
More white pepper
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Post by JStokes on Apr 21, 2017 12:49:27 GMT -5
Sorry to say, I don't have exact measurements. However, I use roughly 2 parts flour to 1 part cornmeal. Probably 2 tablespoons of Kosher salt. 2 tablespoons of paprika ( add more if you want the chicken spicier). 2 tablespoons of garlic powder. One tablespoon of white pepper. Cool thanks. Sound delicious. _
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Post by porgyman on Apr 21, 2017 13:49:21 GMT -5
Sorry to say, I don't have exact measurements. However, I use roughly 2 parts flour to 1 part cornmeal. Probably 2 tablespoons of Kosher salt. 2 tablespoons of paprika ( add more if you want the chicken spicier). 2 tablespoons of garlic powder. One tablespoon of white pepper. Cool thanks. Sound delicious. _ I forgot to mention, this same exact recipe works just as well with fish for a fish fry. Just cut down on the cooking time to 4-5 minutes per side. You will never buy another bag of prepared fish fry again. That stuff is loaded with chemicals and salt. Use this recipe. You'll be a hero.
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Post by JStokes on Apr 21, 2017 14:53:34 GMT -5
Cool thanks. Sound delicious. _ I forgot to mention, this same exact recipe works just as well with fish for a fish fry. Just cut down on the cooking time to 4-5 minutes per side. You will never buy another bag of prepared fish fry again. That stuff is loaded with chemicals and salt. Use this recipe. You'll be a hero. Yeah I don't eat any prepared fried fish. I'm big on blackening for tacos, homemade miso glaze for plank salmon or poaching in foil for any big flaky fish. Have never fried it but I will definitely give it a try. Don't you put seltzer in the batter to make it airy? _
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Post by porgyman on Apr 21, 2017 17:04:14 GMT -5
I forgot to mention, this same exact recipe works just as well with fish for a fish fry. Just cut down on the cooking time to 4-5 minutes per side. You will never buy another bag of prepared fish fry again. That stuff is loaded with chemicals and salt. Use this recipe. You'll be a hero. Yeah I don't eat any prepared fried fish. I'm big on blackening for tacos, homemade miso glaze for plank salmon or poaching in foil for any big flaky fish. Have never fried it but I will definitely give it a try. Don't you put seltzer in the batter to make it airy? _ The seltzer water is reserved for tempura batters. So veggies and shrimp. For things such as chicken and fish I'm looking for a heavier batter that interacts well with the skin on the chicken or the fish. As you can see from my screen name, I'm a big time recreational fisherman. I fish 12 months out of the year, (yes, I fish in January for cod with ice hanging off of my face). I then eat everything that I bring home. I also take fishing vacations and have been fortunate to catch everything from salmon in Washington State, to rainbow trout in Yellowstone, to redfish in Louisiana, to striped bass on Lake Texoma in Texas, to grouper and yellowtail snapper in Florida, to barracuda in the Bahamas, to tuna in Grand Cayman, Florida, North Carolina and New Jersey. With the exception of a sailfish caught and released in Florida, all catches end up on my dinner plate. My pet peeve with restaurants is twofold. 1) not serving fresh fish or mislabeling fish. 2) over complicating fish preparation. Most restaurants cook a fish to death, then throw a big sauce on top or drown it in lemon. Ugh.
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Post by JStokes on Dec 27, 2017 7:46:16 GMT -5
What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk? It's the last bastion of cooking I need to conquer. I need to know his recipe. I hope the bitch had Belvedere for the gentleman. _ Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Porgyman- finally got a cast iron skillet, kids got me a Lodge for one of my Christmas gifts. Going to sear off some steaks tonight but in a week or two going to try your fried chicken. Where you been you racist bastard? _
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Post by Jets Things on Dec 27, 2017 8:22:09 GMT -5
Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Porgyman- finally got a cast iron skillet, kids got me a Lodge for one of my Christmas gifts. Going to sear off some steaks tonight but in a week or two going to try your fried chicken. Where you been you racist bastard? _ Even if you got one "pre-seasoned," season it yourself.
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